Stuffed Tomatoes
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8 rates
Preparation : 30 min
Cooking : 40 min
Total time : 1 h 10 Rest : 0 min
4 people
8 tomatoes
450 g minced beef
100 g of white bread
4 tbsp semi-skimmed milk
2 garlic cloves
1 onion
5 stalks of parsley
1 tsp paprika
Associated products
Tips
Delicious served with rice or bulgur wheat.
RECIPE STEPS
1
Preheat your oven to 180°C (gas mark 4).
2
Wash the tomatoes. Cut off the tops, or "hats", of the tomatoes. Scoop out the flesh with a teaspoon.
Sprinkle salt on the inside and place them upside down on kitchen paper to drain out the excess liquid.
- 8 tomatoes
3
Soak the bread in lukewarm milk.
- 100 g of white bread
- 4 tbsp semi-skimmed milk
4
Peel the garlic and onions. Wash and remove the leaves of the parsley.
Quarter the garlic and onions.
- 2 garlic cloves
- 5 stalks of parsley
- 1 onion
5
Transfer to the food processing bowl with the metal blade. Pulse 3-4 times.
- 2 garlic cloves
- 1 onion
- 5 stalks of parsley
6
Cut the meat into large pieces and add to the food processing bowl.
Process for 20 seconds.
- 450 g minced beef
7
Squeeze the bread out and add to the bowl, together with a little of the tomato flesh, the paprika and the salt and pepper.
- 8 tomatoes
- 100 g of white bread
- 1 tsp paprika
8
Pulse 4-5 times to achieve an even texture.
Check the seasoning.
9
Fill the tomatoes with the stuffing. Put their “hats” back on.
Arrange in an oven dish and sprinkle with olive oil.
10
Bake for the time indicated on the table.
Adjust if necessary.
